Master of Science in Nutrition and Integrative Health Tai Sophia Institute NUTR 682: Cooking with Whole Foods

Labs 2 Summer 2012 0.5 credits Faculty: Lead Faculty: Eleonora Gafton, egafton@tai.edu Guest Faculty: Nora Pouillon Schedule: SECTION # 1 CLASS SCHEDULE
Date June 24 July 29 Time 1:25 PM - 5:30 PM 1:25 PM - 5:30 PM 1:25 PM 5:30 PM 3:45 PM- 5:30 PM Lecture and Corresponding Reading Exploring the 6 tastes and how to use them in recipes Mastering FASS Effect of cooking on macronutrients Sweet information on artificial sweeteners; learning about natural sweeteners in cooking; Salty combining flavors to increase tastiness of foods Putting it all together, creating a menu to support health with whole foods ingredients Final Project Potluck Faculty Gafton Gafton

August 11 August 12

Gafton Gafton/ Pouillon

SECTION #2 CLASS SCHEDULE

Date June 23 July 28 Time 1:25 PM 5:30 PM 1:25 PM 5:30 PM 8:30AM 12:35 PM 3:45 PM- 5:30 PM Lecture and Corresponding Reading Exploring the 6 tastes and how to use them in recipes Mastering FASS- Effect of cooking on macronutrients Sweet information on artificial sweeteners; learning about natural sweeteners in cooking; Salty combining flavors to increase tastiness of foods Putting it all together creating a menu to support health with whole foods ingredients Final Project Potluck Faculty Gafton Gafton

August 12 August 12

Gafton Gafton/ Pouillon

Purpose: The Whole Foods Cooking Labs prepare the developing nutrition practitioner with the skills to educate others about healthy food, food preparation, and whole foods cooking. Through engaging in the kitchen, students are able to link theory to real food and real life application. In addition to building on essential culinary skills, this WFCL will teach the developing nutritionist how to minimize sugar and salt, utilize healthy whole food sugar and salt substitutes and how to optimize flavor and enjoyment from food. Objectives: To successfully pass this course, the student shall: 1. Identify cooking methods to preserve all the ingredients in foods 2. Identify and incorporate the 6 tastes in whole food cooking

NUTR 682: Whole Foods Cooking Labs 2 3. Demonstrate an understanding of the difference between seasoning and flavoring 4. Identify and adjust recipes using natural sweeteners instead of processed or artificial sweeteners 5. Identify and utilize natural ingredients for low sodium cooking Outcomes: At the end of this course the student will: 1. Begin to develop understanding for the different cooking methods used to preserve nutritional value of foods 2. Begin to understand the effects of heat on macronutrients 3. Develop a familiarity with the FASS technique to bring out foods natural flavors 4. Develop skills and techniques to balance the 6 tastes in whole foods cooking 5. Incorporate the use of natural sugars and salt substitutes in the creation of nourishing meals for all occasions 6. Continue to build confidence in the kitchen working with whole foods Prerequisites: NUTR 681: Whole Foods Cooking Lab 1 . Reading list: Required Reading: Rebecca Katz (2004). One bite at time: Nourishing recipes for cancer survivors and their friends (2nd ed.). New York, NY: Celestial Arts. Additional Resources Page, K., and Dornenburg, A., The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of Americas Most Imaginative Chefs. New York:Hachette Book Group. Ed.:Susan A Lanham-New, Ian A Macdonald & Helen M Roche (2003). Nutrition and metabolism (2nd ed.). West Sussex, UK: J. Wiley & Sons Ltd. (Chapter 9) Paul Pitchford (1993). Healing with whole foods: Asian traditions and modern nutrition (3rd ed.). Berkeley, CA: North Atlantic Books. Barham, Peter (2001). The Science of Cooking. Springer Colbin, Annemarie (2009). The Whole Food Guide to Strong Bones: A Holistic Approach.New Harbinger Publications, Inc Drummond, Karen Eich (2009). Nutrition for Foodservice and Culinary Professionals. John Wiley & Sons, Inc Gisslen, Wayne (1983). Professional Cooking. John Wiley & Sons Inc Katzen, Rebecca (1994). Still Life with Menu Cookbook. 10 Speed Press Mullin, Gerard (2011). The Inside Tract: Your Good Gut Guide to Great Digestive Health. Rodale Wood, Rebecca (1999). The New Whole Foods Encyclopedia. Penguin

NUTR 682: Whole Foods Cooking Labs 2 Ludwig, D. (2011). Are artificial sweeteners a good alternative to sugar? Harvard Health Letter, 37(2), 1-2. Sugar substitutes: Health controversy over perceived benefits. (n.d.). National Center for Biotechnology Iformation. Retrieved December 22, 2011, from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3198517/?tool=pubmed

Materials: Students are required to bring an apron, a cutting board, two professional grade knives (a 6-1/2" full tang chef's knife for cooking labs and a full tang, stainless steel paring knife), silverware, a hand towel, a plate or bowl and a food storage container for bringing extra food home, i.e. tiffin box could be used for both eating on and bringing food home. Please bring a journal to record your experiences with each of the recipes that you taste. Outside Study: You can expect to spend 12-14 hours preparing, exploring and practicing different recipes outside labs and working on the final group meal plan. These numbers are estimates only, and will vary based on individual experience and study skills/habits. Remember practice makes it perfect. Method of presentation: This class will be taught in a hands-on participation format. The cooking labs will be small group participation and experimentation experience with short lectures, therefore attendance is required to pass the class. Assignments & Evaluation: Quizzes: there will be a short quiz at the beginning of each lab one or two questions. For grading purpose the two highest scores will be considered. Final Group Assignment: Each group will be required to develop a meal plan (appetizer, main entre, dessert) utilizing the cooking methods learned incorporating FASS. The meal plan should highlight the benefits (i.e. we used acid to break down the fiber in my vegetable dish) or using natural ingredients to bring out the nourishing flavors of the used ingredients. The meal plan has to have foods that are complementary to be eaten together. Each member of the group will then prepare one of the dishes and bring them to share during the last day of class August 12, 2012. Set up begins at 3:35, food will be served and students seated for special guest lecturer at 4:15. Essay: one page essay that highlights your greatest learning this trimester and how will you utilize it in your practice or family; due date August 15th by 5 PM. To pass this course, students will be responsible for attending all of the cooking labs and completing the assignments given during class. The final outside assignment is due during our last class August 12, 2012. Quizes 10%

NUTR 682: Whole Foods Cooking Labs 2 Class participation and cooking assignments during class 50% Final Group Assignment 25% Final Individual Assignment Essay 15%

Attendance & Tardiness Policy: Attendance and participation in class are essential for meeting the outcomes and objectives of this course and the program as a whole. Arriving late to class is a disturbance to your classmates and your instructor. It is the students responsibility to stay up-to-date on any missed coursework, regularly checking the course website for updates. If you miss a class, you are encouraged to contact a classmate so they can collect handouts for you. Absences may require that students do extra work to make up for missed material. The classes will be held at an off-site cooking facility, at Reservoir High School. Directions to our cooking facility can be found on the Weebly site. Only the last class on 8/12/2012 from 3:45pm- 5:30pm will be held at Tai Sophia. Rules of the Kitchen For a successful operation, personal hygiene and sanitation are key. We need to adhere to the basic health department regulations to avoid any injuries or food contaminations. A few of the rules that we need to observe (for a detailed list please refer to the attached appendix called Sanitation and Safety Guidelines) Work in a bacteria free environment Observe good personal hygiene, pull back long hair or wear a hat Wash your hands after handling or touching non food items-always wash your hands before starting on your cooking labs. Clean and sanitize all working surfaces at all time a good rule of the kitchen clean as you go Avoid cross contaminations at all times Any cuts need to be reported to your TA and attended to it Store all food items according to their state (i.e. all perishable items must be refrigerated) Keep foods out of the danger zone where bacteria can grow 450F-1400F Handle food with care pay attention to hot food items- use proper pot holders Do not travel with heavy hot pots through the kitchen Any spills should be cleaned up immediately to avoid accidents Observe proper lifting procedure- never lift a heavy object that you cant carry safelyalways ask for help Clean-up and Transportation Every student is responsible for cleaning up and maintaining the cleanliness of the facility we are using. The facility needs to be left in the same way as it was received. Each group will receive two totes with the necessary equipment to perform their duties in the lab. It is each groups responsibility to take full charge of the content of their totes, keep them clean and accounted for. Check your inventory sheet to ensure that you have all the items that you started out with. Before you leave the lab each group needs to be checked out by their TA. If any of the items gets

NUTR 682: Whole Foods Cooking Labs 2 damaged or broken please report it to your TA so that proper action can be taken to replace or repair as needed. The totes need to be picked up from Tai Sophia campus and transported to the venue, at the end of the labs the totes need to be returned to Tai Sophia for storage. Please work in teams carrying and transporting the totes. When in doubt please ask we are here to support you and give you the best experience possible. Plagiarism, Information Literacy & Appropriate Referencing of Sources: Plagiarism: Plagiarism, defined as using the published or unpublished works or ideas of another without properly citing the material used and its source, or presenting another persons work as your own, is an infraction of Tai Sophia Institutes academic honesty policy. Please carefully note all reference sources on your assignments. Information Literacy: Students who are unable to complete homework because of challenges with information literacy skills are asked to seek assistance in the library. The library offers training sessions and support for development of these skills. In some cases, students may be required to complete training sessions in order to pass a course if they demonstrate an inability to meet the demands of the assigned coursework.